should I dump my brew.....

[ETOHonboard]

Has anyone on here waited over a year then dumped a batch? I have a tripel that has been bottled for a year and a month and it has only gotten a little better. Has anyone had luck waiting just a little longer or should I just suck it up and dump it?
A very sad subject I know, but I sure appreciate any help.

 

[hoppymonkey]

It's a tripel so I would give it at least 6 more months. What's wrong with it that you want to dump it anyway?

 

[jiggs_casey]

Is it 'bad'? Or, is it just something you aren't a fan of. If the later is the case, I would probably find friends that dig that style and give it away!

It seems like a waste if it isn't actually royally screwed up...

 

[ETOHonboard]

I isn't infected or anything, it just tastes like crap. It was my third or fourth batch I ever brewed and was told by people on here that the recipe seems wrong with adding a pound of table sugar to it in the boil. Just curious is all, I don't need the bottles any time soon so maybe I will give it longer. It is imroving, just very slowly. Thanks guys!

 

[beergolf]

A pound of table sugar is fine for a Tripel. Most recipes call for 10-20% of the fermentables as sugar.

Maybe you just don't like the style.

 

[ETOHonboard]

I have tried and loved belgian tripels. it has a strong alcohol taste that may settle down.
hey Beergolf, heres the recipe. let me know what you think.
6lbs. briess light lme
14oz. pale malt
2.5lbs cane sugar (15mins.)
1 lb of munich malt
2 oz victory malt
.25 oz.coriander (2mins.)
.5 oz target hops (60 mins.)
.25 oz. liberty hops (15mins.)
.5 oz saaz hops (0mins.)
white labs wlp500 (trappist ale) yeast
thanks

 

[ETOHonboard]

o.k. so all this talk about the tripel, I had to try it again. The last time I tried it was about a month and a half or two months ago. I tried it again and you guys are right it does taste fine. it is absolutely amazing what a month or two will do for your beer even after a year
Thanks for helping lift my spirits

 

[beergolf]

Good.

To keep the alcohol taste in check. Pitch the yeast at the low end of the recommended range ( or even slightly under) I like to pitch in the low 60's and then let it slowly ramp up and even get it pretty warm to finish. Then don 't be in a rush. Belgians do take time.

They are not the brew for those that are impatient.

 

[ETOHonboard]

Thanks for the advice!